Wheat

Some people who have mild wheat sensitivity can use a little organic wheat with no ill effects compared to the fertilised and pesticide laden variety.

The culprit, gluten is in fact the reason why wheat has become the ubiquitous ingredient in modern food culture - because it sticks together!

In its whole form wheat contains an array of vitamins, minerals and amino acids as well as fibre which is largely lost when made into "refined" flour. When sprouted or grown into young wheatgrass wheat's nutritional properties are dramatically increased.

Other properties of wheat include:

Cooling

Grains are Acid pH

Grass is alkaline pH

Did you know? At Community Foods you can purchase wheat grain and we can grind it into flour using our own in-store mill.